Filled with chicken, andouille, and orzo in a savory broth, this soup is pure comfort in a bowl.
Chicken and Andouille Soup
Makes 3 Quarts
- 1 pound andouille sausage, halved lengthwise and cut crosswise ¼ inch thick
- 4 bone-in skinless chicken quarters
- 1 large yellow onion, diced (about 3 cups)
- 1 green bell pepper, diced (about 1¾ cups)
- 4 stalks celery, diced (about 1¼ cups)
- 4 cloves garlic, minced
- 3 quarts water
- ¼ cup chicken bouillon paste
- 2 bay leaves
- 2 cups orzo
- ¼ cup chopped parsley
- Garnish: celery leaves, hot sauce
- In a large Dutch oven, cook andouille over medium-high heat until browned, 4 to 6 minutes per side. Remove andouille using a slotted spoon, and let drain on paper towels, reserving drippings in pot. Working in batches, add chicken to pot, and cook until browned, 4 to 5 minutes per side; remove from pot, and set aside.
- Add onion, bell pepper, and celery to pot; cook, stirring occasionally, until tender and browned, 10 to 15 minutes. Add garlic; cook for 1 minute. Add 3 quarts water, and bring to a boil. Add bouillon paste, and stir well to dissolve completely. Add andouille, chicken, and bay leaves. Return to a boil; reduce heat to medium-low. Cover and simmer, stirring occasionally, until chicken is tender and falling apart, 1 hour and 45 minutes to 2 hours, skimming any fat or oil that rises to top of pot.
- Remove chicken using a slotted spoon. Let stand until cool enough to handle, about 10 minutes. Pick meat from bones; discard bones. Return chicken to pot. Discard bay leaves.
- Add orzo to pot. Bring to a boil over medium heat; reduce heat, and simmer until orzo is tender, 15 to 20 minutes. Stir in parsley. Garnish with celery leaves and hot sauce, if desired.